At bakeries, it’s all about the pies for Thanksgiving
Buck Rollins never gets sick of pie. Not at the beginning of an overnight bakery shift, facing 12 or more hours of pressing dough or piling fruit into pans. Not six hours later, when he finds his groove and pie-making takes on a Zen-like rhythm. Not even at the end of the night, when as many as 2,500 pies have passed through his hands. Rollins leads a 38-person pastry team at the Whole Foods Bread and Circus Bakehouse in Medford churning out 80,000 pies for Thanksgiving.